Happy Monday, friends! I’m loving today for two reasons – I’m on vacation AND I remembered to prep breakfast before bed last night. That means I was able to sleep in late and wake up to the immediate smell of my Overnight Blueberry French Toast Casserole in the oven. When I remember to prep breakfast (which is usually on Friday night, oddly enough) this is one of our favorite go-to’s.
Brandon and I both love blueberries and I’m a sucker for french toast (he prefers pancakes). I’ll usually wake up and pop this in the oven to bake while I shower and he walks the dogs for their morning mini-hike. This past weekend was crazy busy and I started a new furniture makeover project (transforming a shiny teal cabinet to a classic white cabinet and new hardware, see the before on Instagram). I was just so go-go-go that I didn’t get the chance to sit down and do the weekend cooking and canning like I usually do. It wasn’t until last night, at about 11pm, when I actually realized I am on vacation this week. I immediately jumped up and told Brandon, “I’m on vacation! I’m going to prep my overnight blueberry french toast casserole for tomorrow!”
It only takes like 5 minutes so it really isn’t as daunting of a task as I made it sound. Plus, it’s totally worth it.
It just makes lazy mornings so much nicer when breakfast isn’t something I have to stress about. Plus, since Brandon drinks a lot of smoothies and there are always bags of frozen blueberries in the freezer, this is a breakfast I can make any weekend. Since it bakes for about an hour once I put it in the oven in the morning it’s not really do-able for us for a weekday meal but if you’re an early riser, go for it.
I always put powdered sugar on the plate before topping it with the overnight blueberry french toast casserole because I like how the bottom pieces soak up the powdered sugar. It guarantees you end on a sweet bite.
- 1/2 cup milk or almond milk
- 1/2 cup uncooked old-fashioned oats (not quick-cooking)
- 1/4 cup diced gala or golden delicious apple
- 1 tbsp honey
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tbsp praline almond crumble
- Add 1/2 cup uncooked old-fashioned oats to a mason jar.
- Add 1/2 cup of milk or almond milk
- Add honey, cinnamon, and nutmeg. Stir to gently combine.
- Refrigerate overnight.
- Before eating, top with diced apple and praline almond crumble.
- To make the praline almond crumble: Combine 1 cup sugar and 1/2 water in a saucepan over low heat and bring to a boil. Add 2 cups of almonds and boil over low heat, stirring occasionally, until all water has evaporated and almonds are covered in a sugar syrup. Pour the almonds on to a baking sheet lined with parchment paper. Let cool. Use a kitchen hammer or rolling pin to smash them up into a crumble.
Good morning! Enjoy!